Moussaka is one of my favorite Greek recipes. I love eggplant and the great flavors of cinnamon and onions and garlic in the tomato-meat sauce. This is a great alternative to lasagna and is good for feeding a large group (there were six of us and we ate the moussaka twice - once the first night and then another night we ate the leftovers, yum!). It's a bit of a labor of love, so you have to set out an hour or two to make it, but it's well worth it. It also tastes even better the next day.
Ingredients:
4 eggplants
Olive oil
4 medium onions, chopped
6 garlic cloves, minced
1 28-ounce can crushed tomatoes in tomato puree
2 teaspoons dried oregano
1 cinnamon stick (or 1/2 teaspoon ground cinnamon)
2 tablespoons balsamic vinegar (maybe more to taste)
2 pounds ground beef
1/2 cups dry white wine
Black pepper to taste
